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{{Short description|Cuisine of the Sindh, Pakistan}} |
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{{more citations needed|date=December 2014}} |
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{{Indian cuisine}} |
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'''This article is being considered for deletion''' in accordance with Misplaced Pages's ].<br /> |
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{{Pakistani cuisine}} |
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Please share your thoughts on the matter at ''']''' on the ] page.<br /> |
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'''Sindhi cuisine''' (]: سنڌي کاڌا) refers to the distinct native ] of the ] from ], ]. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions.<ref name=":2">{{Cite book|last=Reejhsinghani|first=Aroona|url=https://books.google.com/books?id=ym9IWIZELc8C&q=sindhi+cuisine&pg=PA27|title=Essential Sindhi Cookbook|date=2004|publisher=Penguin Books India|isbn=978-0-14-303201-4|language=en}}</ref> It is mostly a non-vegetarian cuisine,<ref>{{Cite book|last=Reejhsinghani|first=Aroona|url=https://books.google.com/books?id=ym9IWIZELc8C&q=sindhi+cuisine&pg=PA27|title=Essential Sindhi Cookbook|date=2004|publisher=Penguin Books India|isbn=978-0-14-303201-4|language=en}}</ref> with even Sindhi Hindus widely accepting of meat consumption.<ref>{{Cite book|last1=Kent|first1=Eliza F.|url=https://books.google.com/books?id=iYOiAgAAQBAJ&q=sindhi+hindu+meat+eating&pg=PA164|title=Lines in Water: Religious Boundaries in South Asia|last2=Kassam|first2=Tazim R.|date=2013-07-12|publisher=Syracuse University Press|isbn=978-0-8156-5225-0|language=en}}</ref> The daily food in most ]i households consists of ]-based flat-bread (]) or rice accompanied by two dishes, one ] and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine.<ref>{{Cite book|last=Reejhsinghani|first=Aroona|url=https://books.google.com/books?id=DfkUBrC7dWQC&q=sindhi+cuisine+tomato&pg=PT32|title=The Essential Sindhi Cookbook|date=2004-08-04|publisher=Penguin UK|isbn=978-93-5118-094-4|language=en}}</ref> Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.<ref name=":0">{{Cite web|last=Jillani|first=Maryam|date=2019-04-02|title=Sindhi food: A vibrant cuisine hidden from the Pakistani and Indian public|url=https://www.dawn.com/news/1473441|access-date=2021-07-20|website=DAWN.COM|language=en}}</ref> |
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== Historical influences == |
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SINDHI FOOD |
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The arrival of ] within the ] influenced the local cuisine to a great degree. As ]s are forbidden to eat pork or consume alcohol and the ] dietary guidelines are strictly observed, Muslim ] focus on ingredients such as ], ], ], ], ] and traditional ] and ]. Hindu Sindhi cuisine is almost identical with the difference that beef is omitted. The influence of ]n, ]n and ]ern cuisine in Sindhi food is ubiquitous. Sindhi cuisine was also found in ], where many ] migrated following the ] in 1947. Before Independence, the State of Sindh was under ]. |
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]" is a famous curry]] |
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Sindhi food is one of the most delicious cuisines in the world.The most special feature is that it is healthy food.In many of the recipes the ingredients are easily avialable but cooked in a very different way.The dialy food in most of Sindhi households consists of wheat and two side dishes.Out of the two one would be gravy & the other would be dry. Some of the most famous recipes are as follows. |
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], the Sindhi variant of the ] rice dish]] |
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]]] |
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==Food for special occasions== |
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MAIN COURSE<br> |
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Certain dishes are served on special occasions such as Diwali. A Bahji (vegetable dish) called Chiti-Kuni is made with seven vegetables. Special dishes are also served on recovery from serious illness for example when someone makes a full recovery from Chicken Pox, it is common to make an offering and make "mitho lolo", a sweet griddle-roasted flatbread: the dough is wheat flour mixed with oil (or ]) and sugar syrup flavored with ground cardamom.<ref>{{cite web|title=Various Sindhi recipes|url=http://www.simplysindhirecipes.com|website=www.simplysindhirecipes.com|publisher=WordPress|access-date=3 September 2015}}</ref> |
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1.Moong Dal(dry & gravy)<br> |
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* '''Sai Bhaji ain Chawar:''' ] a popular dish from Sindh consists of white steamed rice served with spinach curry which is given a 'tarka' with tomatoes, onions and garlic. |
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2.Sai Bhagi<br> |
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3.Basin ki Kadi<br> |
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4.Lassi(sweet or salt)<br> |
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5.Pakora(onions,potato,palak)<br> |
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6.Pulao<br> |
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7.Gobi Bhagi (Gravy)<br> |
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8.Chola with roti<br> |
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9.Vegetable Kofta<br> |
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10.Rajma<br> |
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11.Raitha<br> |
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12.Aloo Tikki<br> |
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* '''Daal Pakwan:''' (mostly consumed by Sindhi Hindus). |
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SWEET<br> |
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1.Seviyan Ji Khirni<br> |
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2.Moonthal<br> |
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*'''Koki:''' is another popular Sindhi flat-bread that is prepared with wheat flour and goes well with any dal, sabzi or even curd or chai.<ref>{{Cite web|url=https://sindhirasoi.com/2008/05/sindhi-koki/|title = Koki|date = 31 May 2008}}</ref> |
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<u>MOONG DAL</u><br> |
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* '''Sayun (Vermicelli):''' typically served as a sweetened (sometimes milk-based) dessert, is popular: Hindu Sindhis serve it on many special occasions such as ] and ]. Muslim Sindhis serve it on ] and ]. On special religious occasions, mitho lolo, accompanied with milk, is given to the poor. |
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Ingredients<br> |
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] |
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1.Yellow Moong Dal 200gms<br> |
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* '''Sindhi ]:''' is a unique and special dish prepared on festive occasions specially by Sindhis residing in India. It consists of a thick spicy gravy made from chick pea flour unlike buttermilk usually used for kadi preparation along with seasonal vegetables. It is served hot with rice. |
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2.Tomatoes 2 average sized<br> |
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* '''Mitho Lolo:''' is also served with chilled buttermilk called Matho on various occasions. |
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3.Green Chillies 4 pieces<br> |
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* '''Kheer Kharkoon:''' A special sweet dish called 'Kheer Kharkun' are prepared and served on ], it is prepared by mixing dates and milk, and slowly simmering the mixture for few hours. The dish is eaten hot in winters and cold in summers. |
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4.Ginger 8-10 gms<br> |
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* '''Khorak/Churo''': a healthy snack made for bride and bridegroom before marriage, it is made of dry fruits and desi ghee, it is given to bride and bridegroom for seven days.<ref>{{Cite web |last=Keswani |first=Alka |date=2021-04-29 |title=Khhoraak, the winter special Sindhi sweet |url=https://sindhirasoi.com/2021/04/khhoraak-for-alifbe-17/ |access-date=2024-01-30 |website=Sindhi Rasoi {{!}}Sindhi Recipes |language=en-US}}</ref> |
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5.Salt to Taste<br> |
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6.Red Chilly Powder 1 pinch<br> |
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7.Dhania powder 1 pinch<br> |
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8.Oil<br> |
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9.Water(depends on the quantity fo the dal)<br> |
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10.Coriander<br> |
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11.Pepper powder 1 table spoon<br> |
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Procedure<br> |
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1.Soak the pulses for one hour<br> |
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2.Add chilles & ginger to it(dont add salt)<br> |
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3.Pour water & boil it in the presure cooker for atleast 3-4 minutes(depending on the quantity)<br> |
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3.Pour it into a bowl<br> |
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4.Add Salt,Coriander,pepper powder & stir<br> |
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5.Now sprinkle red chilly powder,dhania powder,some oil<br> |
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Serve Hot<br> |
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--] 22:12, 21 April 2006 (UTC)<br> |
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== Main dishes == |
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<u>SAI BHAGI</u><br> |
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* ''']''': is a special meat and rice biryani, the most popular dish in Sindh and Pakistan.] |
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Ingredients<br> |
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* '''Sindhi Cuisine''' : A collage of Sindhi food from various areas of Sindh & by different native communities of Sindh.] |
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1.Finely Chopped Spinach(Palak) 2 bunches<br> |
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* ''']''': It is Sindhi style ], it made in mutton, beef, chicken or only in potatoes or chana/chhola, it is less heavy with ] than Sindhi Biryani. |
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2.Finely Chopped Methi 3 bunches if very small<br> |
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* '''Taryal Patata:''' also called Took Aloo, a staple of Sindhi diet, is a form of thinly sliced, pan fried or deep fried potatoes with local spices. They are consumed in most rural households typically at dinner but can be consumed even for breakfast and lunch alongside other meals. One popular Sindhi way of having "patatas" is to eat it with plain white rice with daal to accompany it. |
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3.Finely Chopped Soya leaves (very little)<br> |
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* |
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4.Chana Dal(bioled 150 gms for 4 poeple)otherwise called Gram Dal<br> |
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] |
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5.Chopped Onions 1 average sized<br> |
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*'''Pallo Machi:''' is a popular Sindhi delicacy, is ] fish prepared with numerous cooking methods. It can be deep fried and garnished with local spices, can be cooked with onions and potatoes into a traditional fish meal or barbequed. The fish often has roe, which is called "aani" in Sindhi and is enjoyed as a delicacy. Often fried alongside the palla and served with the fish fillets.<ref name=":0" /><ref>{{Cite web |last=Khan |first=M. Hussain |date=2015-09-03 |title=The palla, the shrine, the catch and the cook |url=http://www.dawn.com/news/1204243 |access-date=2024-01-30 |website=DAWN.COM |language=en}}</ref> |
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6.Chooped Chilles 3-4 pieces<br> |
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* '''Palli:''' is a saag or leafy green from the Chickpeas, and is enjoyed either cooked by itself like spinach or with fish cooked in the palli and called "Machi Palli". The saag has a unique flavor and is quite different from spinach or mustard saag and has a slightly sour and salty taste to it. It can take getting used to for the uninitiated. |
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7.Chopped Lady's finger 8-10 pieces <br> |
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8.Chopped Ginger 1 table spoon<br> |
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9.Chopped Tomatoes 2 average sized<br> |
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10.Chopped Bringal 2 pieces<br> |
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11.Chopped Potato 2 pieces<br> |
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12.Finely Chopped Garlic 50 pieces<br> |
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13.Red Chilly Powder 1 table spoon<br> |
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14.Turmeric powder 2 pinches<br> |
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15.Salt to taste<br> |
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16.Water<br> |
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Procedure<br> |
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1.Soak & boil the Chana Dal with ginger & chilles in cooker for atleast 5 minutes<br> |
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2.Clean all the leaves i.e. Spinach,Methi & Soya<br> |
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3.Now add oil,tomatoes,bringal,potatoes & lady's finger to the leaves & cook<br> |
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4.Now cook the leaves for not more than 4 minutes(depends on quantity), but boil them till it leaves its water.<br> |
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5.Fry the Garlic in oil till golden brown<br> |
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6.Now add salt,turmeric powder & red chilly powder.<br> |
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7.Now add the boiled chana dal to the leaves & also garlic & stir well<br> |
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8.eat it for a while<br> |
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Server Hot<br> |
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--] 22:12, 21 April 2006 (UTC)<br> |
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] Singhrian ji ]]] |
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<u>BASIN KI KADI</u><br> |
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] dish '''''Singhrian jo Raabro(Khaatiyo)''''' from ]]] |
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Ingredients<br> |
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1.Basin Powder 200 gms for 2 people<br> |
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2.Cumin Seeds & mustard seeds 1 table spoon<br> |
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3.chopped tomatoes 3 average sized<br> |
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4.finely chopped coriander leaves<br> |
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5.curry leaves<br> |
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6.finely chopped Chilles 4-5 pieces<br> |
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7.Water 500 ml<br> |
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] |
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Procedure<br> |
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1.Put oil<br> |
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2.Add Cumin seeds,curry leaves ,mustard seeds & chillies to it<br> |
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3.Wait till it fries<br> |
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4.Now add the basin powder<br> |
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5.Stir fast till golden bown<br> |
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6.Add water<br> |
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7.Keep stirring for atleast 5 minutes<br> |
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8.Now add finely chopped coriander leaves & chopped tomatoes<br> |
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9.Add Salt ,red Chilly powder,tumeric powder & stir well<br> |
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10.Let it boil for some time till it becomes thick<br> |
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Serve Hot With Plain White Rice & Fried Potatoes<br> |
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--] 16:21, 16 April 2006 (UTC)<br> |
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* '''Bheeh Bhajji''': (']' in English). A high quality lotus root is grown in the north of Sindh which is then cooked in clay-pot using various spices, which then results in an excellent delicacy that is famous all over Pakistan. |
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<u>FRIED POTATOES</u><br> |
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* '''Sindhi Curry:''' |
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Ingredients<br> |
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* '''Sabu Dal Chawar:''' (yellow daal with rice). |
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1.Big Sized Potatoes<br> |
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* ]: Vegetarian curry which is mostly |
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2.Salt to taste 2 pinches<br> |
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* made with dal (lentil) and Spi.ach |
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3.Red Chilly Powder 2 pinches<br> |
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4.Dhania Powder 2 pinches<br> |
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5.Pepper Powder 2 pinches<br> |
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6.Oil to Fry<br> |
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== Meat == |
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Procedure<br> |
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most of Pakistani Sindhis are Muslims, they consume different animals, birds and fish meat which are ]. Common meat like chicken, beef, mutton is quite famous among Pakistani muslim Sindhis, in addition camel, rabbit, many birds like Aari (]), Kunj (]), Titar (]), Jhirkri (Sparrow), Duck meat is also consumed.<ref>{{Cite web |last=WNN |date=2020-02-21 |title=Common Coot: A disappearing migratory bird in Sindh |url=https://worldnaturenews.com/2020/02/21/common-coot-a-disappearing-migratory-bird-in-sindh/ |access-date=2024-02-03 |website=World Nature News |language=en-US}}</ref> many seafood like fishes, prawns etc are also eaten. The fish Sajji of ] is quite famous in all over Pakistan.<ref>{{Cite web |date=2021-01-09 |title=Small-town Pakistani chef known for innovative fish recipe eyes Middle East |url=https://arab.news/grndw |access-date=2024-02-03 |website=Arab News PK |language=en}}</ref> |
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1.Heat the oil in a big pan depending on the size & quantity of the potatoes<br> |
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2.Chop the potatoes after peeling them in C shape<br> |
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3.Deep fry them in oil till golden brown<br> |
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4.Place them on tissue paper so that it soaks all the oil<br> |
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5.Now place them on the serving plate<br> |
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6.Sprinkle Salt,red chilly powder,dhania powder & pepper<br> |
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Server Hot<br> |
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--] 16:21, 16 April 2006 (UTC)<br> |
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==Drinks== |
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<u>LASSI</u><br> |
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] |
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Ingredients<br> |
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* '''Thadal:''' is a cooling and energizing drink, used by the pehlwan (wrestlers), prepared using ground char magaz, dry fruits, pepper, almonds and poppy seeds - khashkhaash).<ref>Sindhi Drinks https://pandareviewz.com/sindhi-food-cuisine/</ref> |
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1.Curd <br> |
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* '''Sharbat:''' drink made from rose petals or sandal wood. |
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2.Salt to taste <br> |
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* ''']:''' vermicelli and ice on top of an Ice cream. |
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3.Cold Water <br> |
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* ''']''': ] (yogurt)-based traditional ]. |
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4.Mustard Seeds<br> |
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5.Curry Leaves<br> |
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== Desserts == |
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Procedure<br> |
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* ''']''': hot sweet pudding made with milk and crushed rice into paste, flavours of cardamoms, dry fruits and saffron. |
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1.Whip the curd in a bowl till it becomes soft<br> |
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* '''Busri''': a special Sindhi sweet bread made of two breads, filled with powder of jaggery called musti/mithai sometimes with sugar, and a chunk of desi ghee or ] (butter) on top, eaten mostly in winters, also offered to bride and bridegroom on wedding day.<ref>{{Cite web |date=2019-03-28 |title=Busri😍sindhi dish Recipe by Rooha Abdullah |url=https://cookpad.com/pk/recipes/7866146-busrisindhi-dish |access-date=2024-01-30 |website=Cookpad |language=en}}</ref> |
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2.Now add Water(if curd is 1/2 litres then water shld be half of it)<br> |
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* '''Ugham Halwo''': is a traditional ] made in ] district, made with almonds, pistachios, cashew nuts and important (ugham seeds) are used in desi ghee, it is very healthy and best in winters.<ref>{{Cite web |last=ڈیسک |first=ویب |date=2021-12-22 |title=سندھ کی سوغات "اگم حلوہ" فوائد جان کر آپ حیران رہ جائیں گے - |url=https://urdu.arynews.tv/ugam-halwa-gift-of-sindh-dadu/ |access-date=2024-01-30 |website=ARYNews.tv {{!}} Urdu - Har Lamha Bakhabar |language=ur}}</ref> |
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3.Now add Salt<br> |
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* '''Sindhi Halwo''': made with corn flour, water, ghee and dry fruits, it has jelly like texture.<ref>{{Cite web |date=2012-08-31 |title=Karachi Halwa Recipe - Bombay halwa Recipe |url=https://nishamadhulika.com/en/777-karachi-halwa-recipe-bombay-halwa-recipe.html |access-date=2024-01-30 |website=Indian Vegetarian Recipes in Hindi {{!}} NishaMadhulika.com |language=Hindi}}</ref><ref>{{Cite web |last=Lala |first=Lata |date=2018-06-06 |title=Karachi Halwa {{!}} Bombay Halwa - Yummy Tales Of Tummy |url=https://yummytalesoftummy.com/karachi-halwa-bombay-halwa/,%20https://yummytalesoftummy.com/karachi-halwa-bombay-halwa/ |access-date=2024-01-30 |language=en-US}}</ref> |
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4.In a pan add very little oil when hot add mustard seeds<br> |
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* '''Mao''': is a sweet dish made out of milk and sugar, milk is cooked until it becomes thick paste, then it is served with dry fruits and nuts.<ref>{{Cite web |date=2022-02-28 |title=Moosani mava: spoiled milk turned into sweet delight |url=https://dailytimes.com.pk/893417/moosani-mava-spoiled-milk-turned-into-sweet-delight/ |access-date=2024-01-30 |website=Daily Times |language=en-US}}</ref> ] city is famous for making Sindhi mao. |
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5.Wait till hot & add curry leaves<br> |
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* '''Tairee Bhat''': the sweet rice made in jaggery with kishmish (Raisins) and coconut. |
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6.Add the cury leaves to the curd<br> |
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* '''Borindo''': round balls like sweet snack made of sugar syrup/honey/jaggery and sesame seeds or other dry fruits and nuts. |
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7.Store in the fridge for 10 minutes if needed<br> |
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* '''Lai''': same as like borindas but flat and Lais are made of different dry fruits, sesame seeds etc. |
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Serve immediately & Cool<br> |
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* '''Kutti:''' Mashed Ofrato (Paratha Bread) with sugar, butter and crushed dry fruits.<ref>{{Cite web |last=Keswani |first=Alka |date=2008-03-16 |title=Bhori(Kuttti) |url=https://sindhirasoi.com/2008/03/borikuttti/ |access-date=2024-01-30 |website=Sindhi Rasoi {{!}}Sindhi Recipes |language=en-US}}</ref><ref>{{Cite web |last=Jillani |first=Maryam |date=2019-04-02 |title=Sindhi food: A vibrant cuisine hidden from the Pakistani and Indian public |url=https://www.dawn.com/news/1473441 |access-date=2024-01-30 |website=DAWN.COM |language=en}}</ref> |
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--] 16:21, 16 April 2006 (UTC)<br> |
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* '''Lolo or Mitho Lolo:''' Sweeter version of koki - also made if you get chicken pox.] |
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* '''Chulho''': is a sweet bread of rice flour or wheat flour with sugar sprinkled on top, with desi ghee or makhan. |
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* '''Gheeyar''': a ] like Sindhi sweet but large in size, eaten on festivals.<ref>{{Cite web |last=Keswani |first=Alka |date=2014-04-06 |title=Gheeyar Sindhi Jalebi |url=https://sindhirasoi.com/2014/04/gheearsindhi-jalebi-video-recipe/ |access-date=2024-01-30 |website=Sindhi Rasoi {{!}}Sindhi Recipes |language=en-US}}</ref> |
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* '''Ghotki ja Pera:''' are usually cone shaped sweetmeat made in ] city. |
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Other Sindhi desserts and sweets like Sero, Paihu, ], Atay ju Saiyun, Bondi Singhar, Daro, Kariyio tikio etc.<ref>{{Cite web |last=Keswani |first=Alka |title=Dessert Archives |url=https://sindhirasoi.com/?course=dessert |access-date=2024-01-30 |website=Sindhi Rasoi {{!}}Sindhi Recipes |language=en-US}}</ref><ref>{{Cite web |last=Naqsh e Zehra |title=Sindhi sweets |url=https://www.youlinmagazine.com/article/sweet-delicacies-of-sindh/MjE5Mw== |website=Youlin Mazgine}}</ref><ref>{{Cite web |date=May 2016 |title=Sindhi Desserts |url=https://ribbonstopastas.com/a-to-z-26-traditional-sindhi-sweets/ |website=Ribbons to Pastas}}</ref> |
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== Snacks == |
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<u>LASSI (Sweet)</u><br> |
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Indredients<br> |
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1.Curd <br> |
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2.Sugar <br> |
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3.Cold Water<br> |
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* '''Pappad''': the favorite snack of Sindhis pappad is a thin flat bread like snack, made of ], ] with pepper, jeera, eaten with meal, or at evening with tea.<ref name=":1" /><ref name=":2" /> |
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Procedure<br> |
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* '''Khicha:''' is like pappad but made with rice flour and is less spicy, eaten with ].<ref>{{Cite web |last=Mulchandani |first=Anil |date=2017-09-09 |title=Flavours from a Sindhi kitchen |url=https://www.newindianexpress.com/lifestyle/food/2017/Sep/09/flavours-from-a-sindhi-kitchen-1653841.html |access-date=2024-02-04 |website=The New Indian Express |language=en}}</ref> |
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1.Whip the curd in a bowl till it becomes soft<br> |
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* ''']:''' are ], can be made with sliced potatoes called Patatai or with onions, pea and green chili pakoras called Sanna/Sanai pakora, Green chili pakoras called Mirchai pakora, chicken pakora, beef pakoras, Bheeh (lotus root) pakoras etc.<ref>{{Cite web |last=Keswani |first=Alka |date=2008-05-03 |title=Sanna pakora |url=https://sindhirasoi.com/2008/05/sanna-pakora/ |access-date=2024-02-04 |website=Sindhi Rasoi {{!}}Sindhi Recipes |language=en-US}}</ref> |
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2.Now add Water(if curd is 1/2 litres then water shld be 1/4 of it)<br> |
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* '''Buri/Boorani''': is unique snack of yellow powder or pollen of flower that grows in lakes and ponds.<ref>{{Cite web |last=Keswani |first=Alka |date=2017-05-21 |title=Bhuri~Bhurrani Mitti |url=https://sindhirasoi.com/2017/05/bhuribhurrani-mitti/ |access-date=2024-02-04 |website=Sindhi Rasoi {{!}}Sindhi Recipes |language=en-US}}</ref> |
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3.Now add sugar<br> |
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* '''Pabura/Pabur''': the seeds of Lotus flower.<ref>{{Cite web |last=Sherrif |first=Ahmed |date=2018-08-09 |title=Makhana, Nadru & More: Why India’s National Flower Is Great For Your Health! |url=https://www.thebetterindia.com/155415/lotus-indian-food-makhana-nadru-health-news/ |access-date=2024-02-04 |website=The Better India |language=en-US}}</ref> |
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7.Store in the fridge for 10 minutes if needed<br> |
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* '''Phariyun''': is a winter snack, a green pods boiled in water and sprinkled with ambchoor, black salt and red chili powder.<ref>{{Cite web |last=Keswani |first=Alka |date=2022-02-01 |title=Dadhri{{!}}Forgotten Sindhi Snack |url=https://sindhirasoi.com/2022/02/dadhri/ |access-date=2024-02-04 |website=Sindhi Rasoi {{!}}Sindhi Recipes |language=en-US}}</ref> |
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Serve immediately & Cool<br> |
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* '''Gajar:''' boiled sweet potatoes, sprinkled with salt, black, red chili powder and ambchoor. |
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--] 16:21, 16 April 2006 (UTC)<br> |
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* '''Baisan ju Tikyun:''' flatbread like snack made of Chickpea flour with coriander, onions, salt, pepper.<ref>{{Cite web |last=Keswani |first=Alka |date=2009-04-13 |title=Sindhi style gattey ki subzi |url=https://sindhirasoi.com/2009/04/gatte-ki-curry/ |access-date=2024-02-04 |website=Sindhi Rasoi {{!}}Sindhi Recipes |language=en-US}}</ref> |
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==Translations== |
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<u>PAKORAS</u><br> |
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This section provides the translations between ]/], ] and ] (British and American) cooking terms of common Sindhi food. |
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ONION PAKORAS<br> |
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Ingredients<br> |
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1.Finely Chopped Onions In C Shape<br> |
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2.Finely Chopped Green Chilles<br> |
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3.Finely Chopped Coriander Leaves<br> |
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4.Finely Chopped ginger<br> |
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5.Basin Powder(gram dal powdered)<br> |
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6.Red Chilly Powder<br> |
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7.Pepper 1 pinch<br> |
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8.Salt to Taste<br> |
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9.Water<br> |
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10.Oil to fry<br> |
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There are occasional differences in Sindhi dialects for instance Hyderabadi Sindhi will refer to an egg as 'bedo' however Sindhis from other parts will refer to it as 'aano'. |
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Procedure<br> |
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1.Put the gram dal powder in a bowl<br> |
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2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & mix very well<br> |
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3.Now add water<br> |
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4.It shld not be very watery instead shld be semi liqiud(very thick)<br> |
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5.Heat oil in a pan<br> |
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6.Put the mixture in the hot oil<br> |
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7.Fry till golden brown<br> |
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Serve Hot wit Coriander Chutney<br> |
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--] 16:21, 16 April 2006 (UTC)<br> |
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'''Herbs ''' |
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<u>POTATO PAKORA<br></u> |
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{| class="wikitable" |
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Ingredients<br> |
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|- |
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1.Finely Chopped potatoes in round shape<br> |
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! Urdu/Hindi |
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2.Finely Chopped Green Chilles<br> |
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! Sindhi |
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3.Finely Chopped Coriander Leaves<br> |
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! English |
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4.Finely Chopped ginger<br> |
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|- |
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5.Red Chilly Powder<br> |
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| Sokha Dhan-ia |
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6.Pepper 1 pinch<br> |
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| Sukka Dhaanna (سڪاڌاڻا) |
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7.Salt to Taste<br> |
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| Coriander Seed |
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8.Water<br> |
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|- |
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9.Oil to fry<br> |
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| Hara Dhan-ia |
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| Sawa Dhaanna |
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| Coriander Leaves |
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|- |
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| Podeena |
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| Phodno |
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| Mint leaves |
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|- |
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| Methi |
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| Hurbo |
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| Fenugreek |
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|- |
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| Taez paat |
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| Kamaal Pat |
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| Bay leaf |
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|- |
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| Kadhi pata |
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| Kari patto |
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| Curry Leaves |
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|} |
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'''Spices''' |
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Procedure<br> |
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{| class="wikitable" |
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1.Chop the potatoes after peeling them in round shape<br> |
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|- |
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2.Add oil,green chillies,ginger,salt,red chily powder,pepper & mix very well<br> |
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! Urdu/Hindi |
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3.Now add water<br> |
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! Sindhi |
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4.It shld not be very watery instead shld be semi liqiud<br> |
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! English |
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5.Heat oil in a pan<br> |
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|- |
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6.Put the mixture in the hot oil<br> |
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| Amchoor |
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7.Fry till golden brown<br> |
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| Amba-choor |
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Serve Hot wit Coriander Chutney<br> |
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| dry mango powder |
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--] 16:21, 16 April 2006 (UTC)<br> |
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|- |
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| Elaichi |
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| Photo (ڦوٽا) |
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| Cardamon Pods |
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|- |
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| Badi elaichi |
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| Wado photo |
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| Black Cardamon |
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|- |
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| Namak |
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| Loonn/Noonn (لوڻ) |
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| Salt |
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|- |
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| Kali mirch |
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| Kaara Mirch |
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| Black Pepper |
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|- |
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| Lah-sun |
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| Thoom (ٿوم) |
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| Garlic |
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|- |
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| Adrak |
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| Adrak (ادرڪ) |
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| Ginger |
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|- |
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| Zeera |
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| Jiro (جيرو) |
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| Cummin Seeds |
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|- |
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| Haldi |
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| Haidda (هيڊ) |
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| Turmeric Powder |
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|- |
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| Heeng |
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| Hing/Vagaranee |
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| Asafoetida |
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|- |
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| Zafran |
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| Zafran/Kaisar(ڪيسر) |
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| Saffron |
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|- |
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| Gur |
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| Gud (ڳڙ) |
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| Jaggery |
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|- |
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| Mirch |
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| Mirch (مرچ) |
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| chillies |
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|- |
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| Imli |
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| Gida-mi-ri (گدامڙي) |
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| Tamarind |
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|- |
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| Khaskhas (کسکس) |
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| Khashkhash |
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| poppy seeds |
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|- |
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|Pulao Jeeri |
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| Caraway |
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|- |
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| Raee |
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| Rai |
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| mustard seeds |
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|- |
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| Long |
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| Lua-nga (لونگ) |
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| Clove |
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|- |
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| Til |
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| Tirr |
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| Sesame Seed |
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|- |
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| Garam Masala |
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| Garam masalo |
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| . |
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|- |
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| Dalchini |
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| Mithi Kathi/Darchini |
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| Cinnamon |
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|- |
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| Sauf |
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| Sonf |
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| Aniseed |
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|- |
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| Methi dana |
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| Hurbo |
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| Fenugreek seeds |
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|- |
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| Lal mirch |
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| Gharo mirch |
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| Red Chilli |
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|} |
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'''Fruit, Vegetable and Pulses''' |
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<u>SPINACH PAKORAS<br></u> |
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{| class="wikitable" |
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Ingredients<br> |
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! Urdu/Hindi |
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1.Finely Chopped Spinach<br> |
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! Sindhi |
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2.Finely Chopped Green Chilles<br> |
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! English |
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3.Finely Chopped Coriander Leaves<br> |
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|- |
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4.Finely Chopped ginger<br> |
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| Baingan |
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5.Basin Powder(gram dal powdered)<br> |
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| Vaangann واڱڻ |
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6.Red Chilly Powder<br> |
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| Aubergine (UK) or Eggplant (US). |
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7.Pepper 1 pinch<br> |
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|- |
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8.Salt to Taste<br> |
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| Band Gobi |
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9.Water<br> |
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| Band/Pata Gobi |
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10.Oil to fry<br> |
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| Cabbage |
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|- |
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| Gaajar |
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| Gajjar (گجر) |
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| Carrot |
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|- |
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| Daal |
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| Daal |
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| Lentil |
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|- |
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| Sag |
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| Saagg |
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| Mustard Greens (Vegetable) |
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|- |
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| Khajoor |
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| Qatal or Khaarak (کارڪ يا ڪتل) |
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| Dates |
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|} |
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'''Nuts''' |
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Procedure<br> |
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{| class="wikitable" |
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1.Put the gram dal powder in a bowl<br> |
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|- |
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2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & Spinach & stir very well<br> |
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! Urdu/Hindi |
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3.Now add water<br> |
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! Sindhi |
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4.It shld not be very watery instead shld be semi liqiud(very thick)<br> |
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! English |
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5.Heat oil in a pan<br> |
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|- |
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6.Put the mixture in the hot oil<br> |
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| Moongphali |
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7.Fry till golden brown<br> |
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| Behi-munga or Munghera (مڱيرا) Kha-ja |
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Serve Hot wit Coriander Chutney<br>--] 16:21, 16 April 2006 (UTC)<br> |
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| Peanuts |
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|- |
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| Kaju |
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| Khaaja |
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| Cashewnuts |
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|- |
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| Badaam |
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| Badaamyoon (باداميون) |
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| Almond |
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|- |
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| Pista |
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| Pista/Dodiyun |
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| Pistachio |
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|- |
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| Akhrot |
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| Akhrot |
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| Walnut |
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|} |
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'''Other''' |
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<u>PULAO<br></u> |
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{| class="wikitable" |
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Ingredients<br> |
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|- |
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1.Basmati Rice (2 cups)<br> |
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! Urdu /Hindi |
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2.Finely Chopped Onions 5 mediun size<br> |
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! Sindhi |
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3.Finely Chopped Green Chillies 3-5 chillies<br> |
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! English |
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4.Curry Leaves<br> |
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|- |
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5.Oil to fry<br> |
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| Ghee |
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6.Water (1 cup)<br> |
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| Gheehu/Ghay |
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7.Cashew nuts 7-10<br> |
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| Clarified Butter |
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8.Cloves 5-8 pieces<br> |
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|- |
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9.Cardomon 2-5 pieces<br> |
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| Chapati/ |
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10.Garam Masala 1 table spoon<br> |
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Roti |
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11.Pepper 1 table spoon<br> |
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| Maani/Phulko/Daggri/ |
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12.Red Chilly powder 1 tea spoon<br> |
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Daggar (ڦلڪو) |
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13.Teg patta 1 leaf<br> |
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| Thin wrap |
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14.Salt to taste<br> |
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|- |
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15.Finely Chopped Coriander leaves for garnish<br> |
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| Cheeni or Shakkar |
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| Khand(کنڊ), Khandre |
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| Sugar |
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|- |
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| Bheja or Maghaz |
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| Maghz (مغز), Mejalo |
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| Brain |
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|- |
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| Papar |
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| Pa-pper(پاپڙ) |
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| Poppodum |
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|- |
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| Double-roti |
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| Dab-roti/Dhabbal |
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| Bread |
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|- |
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| Aata |
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| Atto(اٽو) |
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| Wholewheat flour (Chappati flour) |
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|- |
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| Anda |
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| Bedo (Hyderbadi Sindhi) or Ando, Ano(آنو) |
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| Egg |
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|- |
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| Murghi |
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| Kukkar (ڪڪڙ) |
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| Chicken |
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|- |
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| Paplate |
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| Paplet پاپليٽ |
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| Pomfret fish |
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|- |
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| Chhota Gosht |
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| Nandho Gosht |
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| Mutton |
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|- |
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| Barra Gosht |
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| Wado Gosht |
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| Beef |
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|- |
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| Palla machhli |
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| Pallo(پلو) |
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| shad/Hilsa (fish) |
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|- |
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|} |
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==Vegetarian cuisine== |
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Procedure<br> |
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{{Expand section|date=June 2010}} |
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1.In a pan heat some oil & add onions<br> |
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2.Fry them till dark brown<br> |
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3.Now add the chillies<br> |
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4.Add water according to the quantity of the rice<br> |
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5.Add Green Chillies,Curry Leaves,Cashew nuts,Garam Masala,Pepper,Red Chilly powder,Teg patta & Salt<br> |
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6.Now heat the water<br> |
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7.Add the water to the rice<br> |
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8.Make sure that u don t cook the rice in a cooker<br> |
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9.cook only in a vessel without a cover<br> |
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Seve Hot wit Sai Bhagi<br> |
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--] 16:21, 16 April 2006 (UTC)<br> |
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<u>GOBI BHAGI (Gravy)<br></u> |
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Ingredients<br> |
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1.Cauliflower 300 gms<br> |
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2.Finely Chopped Onions 100-150 gms<br> |
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3.Finely Chopped Green Chillies 3-4 pieces<br> |
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4.Finely Chopped Coriander Leaves<br> |
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5.Finely Chopped ginger<br> |
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6.Red Chilly powder 1 table spoon<br> |
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7.Pepper 1 table spoon<br> |
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8.Garam Masala 1 table spoon<br> |
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9.Chopped Tomatoes 4-5 average sized<br> |
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10.Salt to taste<br> |
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Procedure<br> |
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1.Boil the cauliflower in hot water for 5 minutes<br> |
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2.Chop them into big pieces<br> |
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3.In a pan add the onions to hot oil<br> |
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4.Chop the tomatoes & add them to the onions<br> |
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5.Fry them till the tomatoes leave the oil<br> |
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6.Now add the cauliflower to it<br> |
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7.Add Green Chillies,ginger,Red Chilly powder & some water then pressure cook it for 6-7 minutes<br> |
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8.Now add garam masala & pepper<br> |
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Serve with Chappati or Naan & Pulao<br>--] 16:21, 16 April 2006 (UTC)<br> |
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Certain sects of the Sindhi community are ]. The ], Halai and Kutchi Bhatias are followers of ], who put forward a way to worship ] called ]. They are strict vegetarians who do not eat even ] and ] and are devoted to ], the child form of Sri Krishna.<ref>{{cite web|url=http://www.panjakhada.com|title=panjakhada.com|access-date=21 December 2014}}</ref> |
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== Sindhi Pickles == |
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VEGETABLE KOFTA<br> |
|
|
|
Sindhi achar is made of different vegetables and fruits like: Carrot pickle, Mango pickle, Mix fruit pickle, turnip pickle, Green chilli pickle etc,<ref name=":1">{{Cite news |last=Shyam |first=Radhika D. |date=2021-08-14 |title=Papads, pickles and Partition: A Sindhi reminiscence |url=https://www.thehindu.com/life-and-style/food/papads-pickles-and-partition-a-sindhi-reminiscence/article35891955.ece |access-date=2024-02-03 |work=The Hindu |language=en-IN |issn=0971-751X}}</ref> ] is famous for Sindhi achar.<ref>{{Cite web |title=شکار پور کا اچار |url=https://jang.com.pk/news/652088 |access-date=2024-02-03 |website=jang.com.pk}}</ref><ref>{{Cite web |date=2014-04-12 |title=Lok Mela: Day two showcases colours of Sindh |url=https://tribune.com.pk/story/694879/lok-mela-day-two-showcases-colours-of-sindh |access-date=2024-02-03 |website=The Express Tribune |language=en}}</ref> |
|
Ingredients<br> |
|
|
1.Cornflour 4-5 table spoons<br> |
|
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2.Water 20 ml<br> |
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3.Finely Chopped Onions 150 gms |
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4.Chopped Tomatoes 250 gms |
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5.Bread 2-3 slices<br> |
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6.Boiled Potatoes 100 gms<br> |
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7.Finely Chopped Carrot 75 gms<br> |
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8.Finely Chopped Capsicum (Shimla Mirch) 75 gms<br> |
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9.Finely Chopped Cauliflower 150 gms<br> |
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10.Finely Chopped Chillies 3-5 pieces<br> |
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11.Finely Ground Pepper 1-2 table spoons<br> |
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|
12.Finely Ground Garam Masala 1-2 table spoons<br> |
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13.Red Chilly Powder 1-2 table spoons<br> |
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14.Finely Ground Dhania Powder 1 table spoon<br> |
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15.Cumin Seeds(Jerra) 1 table spoon<br> |
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16.Oil for frying <br> |
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17.Salt to taste<br> |
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Procedure<br> |
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1.Add Water & salt to the corn flour & stir.<br> |
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2.Make sure that it is not to watery it should be thick.<br> |
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3.Add carrot,cauliflower,smashed potatoes,capsicum,chillies,salt,pepper & garam masala & mix |
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well.<br> |
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4.Wet the bread & squeeze it & add it to the mixture.<br> |
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5.Make balls from this mixture.<br> |
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6.Now dip the balls in the cornflour mixture & fry it in pan with hot oil.<br> |
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7.Fry till golden brown.<br> |
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8.Place it in tissue paper so that it drains the excess oil.<br> |
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9.Keep aside.<br> |
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== Gallery == |
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For Gravy<br> |
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]]] |
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1.Fry onions in a pan with some oil till golden brown.<br> |
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2.Now add chopped tomatoes.<br> |
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3.Fry till the tomatoes leave the oil.<br> |
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4.Now add water to it & boil it.<br> |
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5.Add salt,red chilly powder,dhania powder & stir.<br> |
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6.Now add the koftas to it & stir well.<br> |
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7.Cook for a while.<br> |
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8.Take off the flame & add garam masala & pepper to it.<br> |
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Serve Hot with roti or naan or rice.<br> |
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] |
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--] 21:35, 23 April 2006 (UTC)<br> |
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] |
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<u>CHOLA & ROTI<br></u> |
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]]] |
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Ingredients<br> |
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1.Chana 250 gms for 4 poeple<br> |
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2.Finely Chopped Onions 2 average sized<br> |
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3.Finely Chopped Green Chillies 5-8 pieces<br> |
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4.Finely Chopped Coriander Leaves 50 gms<br> |
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5.Finely Chopped ginger 20 gms<br> |
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6.Chopped Tomatoes 200gms<br> |
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7.Pepper 1 tbl spoon<br> |
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8.Garam Masala 1 tbl spoon<br> |
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9.Red Chilly powder 1 tbl spoon<br> |
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10.Salt to Taste<br> |
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11.Water<br> |
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Procedure<br> |
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1.Soak the chana overnight in water<br> |
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2.Pressure cook the chana the next day<br> |
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3.For the masala in a pan add chopped onions to hot oil<br> |
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4.Fry till golden brown<br> |
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5.Add Tomatoes<br> |
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6.Fry till it leaves the oil<br> |
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7.Now add Green Chillies,Chopped ginger,salt & the boiled chana & stir well<br> |
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8.Now boil it for 1-2 minutes<br> |
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9.Add pepper & garam masala<br> |
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Serve hot with Naan or Roti<br>--] 16:21, 16 April 2006 (UTC)<br> |
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==See also== |
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* ] |
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* ] |
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==References== |
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<u>RAJMA<u><br>otherwise called Red Kidney Seeds<br> |
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{{Reflist}} |
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1.Ragma 250 gms<br> |
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2.Finely Chopped Onions 75 gms<br> |
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3.Chopped Tomatoes 100 gms<br> |
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4.Finely Chopped Chillies 3-4 pieces<br> |
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5.Garam Masala 2-3 table spoons<br> |
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6.Pepper 1-2 table spoons<br> |
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7.Red Chilly Powder 1-2 table spoons<br> |
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8.Cooking Soda 1 pinch<br> |
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9.Oil 10 table spoons<br> |
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10.Water 300 gms<br> |
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11.Salt to taste<br> |
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Procedure<br> |
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1.Soak rajma in water overnight.<br> |
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2.Boil them in the cooker after adding soda.<br> |
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3.For the masala fry onions in a pan till golden brown.<br> |
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4.Add the tomatoes & chillies & fry till it leaves the oil.<br> |
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5.Add the boiled rajma into it with 100 gms water for atleast 5-10 minutes.<br> |
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6.When the water boils now add salt & red chilly powder.<br> |
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7.Now take off the flame & add garam masala & pepper.<br> |
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Serve Hot with roti or rice(preferably Jeera Rice)<br> |
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--] 20:09, 23 April 2006 (UTC) |
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== External links == |
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<u>RAITHA<br></u> |
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{{Commons category}}{{cuisines}}{{Cuisine of India}}{{Indian dishes}}{{Pakistani dishes}}{{Authority control}} |
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Ingredients<br> |
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1.Curd 100gms<br> |
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2.Finely chopped onions 50 gms<br> |
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3.Finely Chopped Green Chillies 2-3 pieces<br> |
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4.Chopped Tomatoes 5-10 pieces<br> |
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5.Amchoor (dry mango powder) 2 pinches<br> |
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6.Salt<br> |
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{{DEFAULTSORT:Sindhi Cuisine}} |
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Procedure<br> |
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1.Add all the above & serve cool<br>--] 16:21, 16 April 2006 (UTC)<br> |
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] |
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] |
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<u>ALOO TIKKI<br></u> |
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1.8 potatoes<br> |
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2.2 1/2 tsp red chilli powder<br> |
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3.1 tsp coriander powder<br> |
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4.1 tsp mango powder<br> |
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5.Oil for deep frying<br> |
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6.Salt to taste<br> |
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Procedure<br> |
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1.Peel and halve the potatoes<br> |
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2.Salt the halves and deep fry in a low flame<br> |
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3.Poke with a knife to see if they are tender. Let it cool.<br> |
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4.Using the palm of your hand, flatten out the potatoes on the rolling board with a light hand<br> |
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5.Before serving, deep fry till a golden colour <br> |
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6.Garnish each tuk with little red chilli powder, mango powder, coriander powder<br> |
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--] 16:21, 16 April 2006 (UTC)<br> |
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<u>SWEET<br></u> |
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SEVIYAN JI KHRINI<br> |
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Ingredients<br> |
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1.Milk 2 litres<br> |
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2.Sugar 2 cups<br> |
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3.Ghee for frying vermicelli 1 tbsp<br> |
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4.Vermicelli 3 tbsp<br> |
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5.Cardamoms 10 pieces <br> |
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6.Saffron 20 strands<br> |
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7.Almonds 10 pieces<br> |
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Procedure<br> |
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1.Melt ghee and fry broken pieces of vermicelli in it on a low flame till they turn golden brown<br> |
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2.Boil milk, add milk vermicelli, cardamoms and saffron<br> |
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3.Boil till the vermicelli is tender and the quantity of milk reduces to a little more than half<br> |
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4.Add sugar and boil for 5-7 minutes<br> |
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5.Garnish with Almonds<br> |
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--] 16:21, 16 April 2006 (UTC)<br> |
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<u>MOONTHAL<br></u> |
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Ingredients<br> |
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|
1.Gram Dal Powdered 500gms<br> |
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2.Ghee 250 gms<br> |
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3.Sugar 150 gms<br> |
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For Garnish<br> |
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1.Chopped Cashew nuts 10-15 pieces<br> |
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2.Chopped Almond 10-15 Pieces<br> |
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3.Chopped Pista 5-10 Pieces<br> |
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Procedure<br> |
|
|
1.In a pan to ghee add the gram dal & keep stirring till it becomes chocolate brown<br> |
|
|
2.Now add cardomons<br> |
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|
3.After taking the pan from the heat add sugar <br> |
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|
4.Now heat the pan again till the sugar melts (keep stirring it)<br> |
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|
5.Transfer the contents to the serving bowl & garnish<br> |
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|
Can be served hot or cold<br> |
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|
--] 16:21, 16 April 2006 (UTC) |
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Certain dishes are served on special occasions such as Diwali. A Bahji (vegetable dish) called Chiti-Kuni is made with seven vegetables. Special dishes are also served on recovery from serious illness for example when someone makes a full recovery from Chicken Pox, it is common to make an offering and make "mitho lolo", a sweet griddle-roasted flatbread: the dough is wheat flour mixed with oil (or ghee) and sugar syrup flavored with ground cardamom.
most of Pakistani Sindhis are Muslims, they consume different animals, birds and fish meat which are Halal. Common meat like chicken, beef, mutton is quite famous among Pakistani muslim Sindhis, in addition camel, rabbit, many birds like Aari (Fulica atra), Kunj (Demoiselle crane), Titar (Grey francolin), Jhirkri (Sparrow), Duck meat is also consumed. many seafood like fishes, prawns etc are also eaten. The fish Sajji of Sanghar is quite famous in all over Pakistan.
There are occasional differences in Sindhi dialects for instance Hyderabadi Sindhi will refer to an egg as 'bedo' however Sindhis from other parts will refer to it as 'aano'.
Sindhi achar is made of different vegetables and fruits like: Carrot pickle, Mango pickle, Mix fruit pickle, turnip pickle, Green chilli pickle etc, Shikarpur is famous for Sindhi achar.
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Category
Pakistani cuisine by region
